Grilled Zucchini Caprese Stacks with Basil Vinaigrette

Ingredients

• 8 large zucchini slices
• 8 round slices of fresh mozzarella
• 8 thick slices of tomato
• 1/2 cup purchased or homemade vinaigrette dressing
• 3 tablespoons basil puree or chopped fresh basil
• 1/3 cup purchased or homemade vinaigrette dressing
• 1 tsp. dried basil

Directions

1. Stir the chopped fresh or frozen basil into the vinaigrette dressing to create the basil vinaigrette. Tuck it into the refrigerator while the zucchini marinates, which gives the basil time to season the dressing.
2. Slice the zucchini into rounds, aiming for pieces about 3 inches wide and 3/4 inch thick.
3. Mix together the vinaigrette, dried basil, and Spike Seasoning for the marinade.
4. Arrange the zucchini in one layer inside a Ziploc bag, then pour in the marinade. Leave it on the counter to marinate for 4 hours, or let it sit all day if that works better for your schedule.
5. When it is time to grill, coat the clean grill grates with oil or non-stick grill spray. Heat the grill to high.
6. Place the zucchini on the grill, then right away lower the heat to medium high. Grill for about 5 minutes on the first side, checking a piece for good grill marks, then turn each slice and cook for 5 minutes longer, until you get those crosshatched marks.
7. Flip the zucchini and grill the second side for 3-5 minutes more. Check tenderness with a fork if you like; the zucchini is best when it still has a little bite.
8. As the zucchini grills, get the mozzarella slices ready and cut the tomatoes. Pre-sliced mozzarella works nicely here because the pieces are even and it keeps things simple.
9. Build each stack with a grilled zucchini slice on the bottom, followed by a slice of fresh mozzarella and then a tomato slice. Spoon over as much basil vinaigrette as you like, and serve right away.
10. Bring extra basil vinaigrette to the table so people can add more.